Key Responsibilities:
• Operational Management: Oversee smooth operation during shifts, coordinating front and back of house seamlessly.
• Staff Supervision: Direct staff activities, manage performance, and handle staffing levels to ensure customer satisfaction.
• Customer Service: Address customer service issues promptly, ensuring guest satisfaction and maintaining quality service standards.
• Compliance and Safety: Enforce adherence to sanitation and safety regulations, conducting regular checks for compliance.
• Financial Oversight: Manage cash operations and prepare reports on shift activities, highlighting any discrepancies.
Qualifications:
• Previous supervisory experience in the food and beverage industry, preferably in a fast-paced environment.
• Demonstrated leadership abilities with strong team motivation and management skills.
• Excellent customer service and communication skills, capable of resolving issues efficiently and maintaining high service standards.
• Knowledge of health and safety practices and food service regulations.
• Flexible availability, able to work nights, weekends, and holidays as needed.
• Proficiency in cash handling and using Point of Sale (POS) systems.
• Physical stamina for a full shift of standing, walking, and lifting moderate weights.
• Effective problem-solving skills, able to make quick decisions and adapt to changing situations.
• Positive attitude, capable of working well under pressure and with a diverse team.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Where it All Began
The Subway® story began in 1965 when 17-year-old Fred DeLuca asked his family friend, Dr. Peter Buck, a nuclear physicist, for advice on how to pay his college tuition. With an idea to open a submarine sandwich shop and an initial $1,000 investment from Dr. Buck, the two formed a business partnership that would ultimately change the landscape of the quick service restaurant industry.
The partners opened their first restaurant in Bridgeport, Connecticut, in August of 1965, where they served freshly-made, customizable and affordable sandwiches to local guests.
Creating a Strong System
By 1974, Fred and Dr. Buck owned and operated 16 submarine sandwich shops throughout Connecticut. But, to take the brand even further and reach their 32-restaurant goal in time, the pair decided to begin franchising — a business model that launched the Subway® brand into a period of incredible growth and popularity.
Guiding Principles
- Always provide exceptional service to valued guests
- Offer high-quality, flavorful menu options at a great value
- Never stop evolving to improve the Subway® brand
Subway® Today
Today, Subway® has grown to become one of the world’s largest restaurant brands, serving customizable and signature sandwiches, wraps and salads to millions of guests, across more than 100 countries in more than 37,000 restaurants every day. Subway® restaurants are owned and operated by a franchisee network that includes more than 20,000 dedicated entrepreneurs and small business owners – who are all committed to delivering the best guest experience possible in their local communities.
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